CRUST:

2 c. flour
2/3 c. softened butter
1/2 c. almonds, finely chopped
1/2 c. powdered sugar

Mix all crust ingredients. Press evenly into 13 x 9 pan. Bake 15-20 minutes.

CHEESECAKE:

2 (8 oz.) pkgs. softened cream cheese
1/2 c. sugar
2 eggs
2/3 c. unsweetened pineapple juice
1/4 c. flour
1/4 c. sugar
1 (20 oz.) can crushed pineapple
1/2 c. whipping cream

Reserve 1 cup of pineapple juice from drainage.

Beat cream cheese until smooth. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Bake 20 minutes at 350 degrees until set. Cool completely.

Mix flour and 1/4 cup sugar in saucepan. Stir in 1 cup juice reserved from drainage. Boil and stir 1 minute. Remove and stir in crushed pineapple. Serves 6.